Herb frittata with cherry tomatoe

Simple I am super lazy in the morning. I set my alarm clock so that will be the first one to wake up, but I press snooze so many times, that I am always the last one to wake up.

Which in a nut shell means, I rush through a cold shower, speed fry eggs and start my day with a shot of pure adrelin rush that lasts till I hit traffic. I have tried everything from putting the clock on the other side of the room, that doesn’t work. I just land up putting the alarm off and climbing back into the bed.

I tried setting 5 different alarms and all that caused was being screamed at 5 different times in the dark to make the noise stop it was still to early for the household to be up.

Now I try to prep as much as I can for breakfast the night before or I try to make a quick breakfast which somehow always consists of an egg and bacon.

My dad has now gone off fried eggs because he doesn’t like the taste of the crispy part of the egg and has now wanted a scrambled egg which is not something I have time for especially when he watches me rush around looking for car keys while he site at the table waiting for breakfast. My mother is a porridge women so she is super easy.

To try and satisfying my dad’s egg dislike, I decided to try a frittata, I have always wanted to , but I have been scared because I have never had a pan that can be used both on the stove top and then put directly into the oven. But I managed to get my hands on one and now I can finally try all the frittata recipes.

This one confused the man, because he was like a salad and then to make my blood pressure rocket he only ate a sliver. I made him take the rest to work for lunch. An entire frittata for him and he only eats a little… is he on a diet? 10 cracking of eggs carefully so that no egg shell goes into the batter, whisking till my arm almost fell off and for a small piece???? I think he deserves a crispy fried egg… don’t you think!!!

Ingredients:

10 x eggs.

1 x tbsp. milk.

1 x tbsp. basil, finely chopped.

1 x tbsp. parsley, finely chopped.

1 x tsp mint, finely chopped.

1 x tsp chives, finely chopped.

Salt and pepper to season.

2 x tbsp. butter.

30g x gruyere cheese, grated.

90g x cherry tomatoes, halved.

1 ½ x tsp olive oil.

1 ½ x tsp lemon juice.

90g x rocket.

Method:

In a bowl, whisk together the eggs and milk till well combined.

Add in the chopped chives, basil, mint and parsley.

Season well and set aside.

In a skillet, melt the butter

Pour in the egg mixture, do not stir.

Allow the mixture to cool till you can see that the bottom is starting to get stiff.

Sprinkle over the cheese.

Place the halved tomatoes on top as well.

Cook for about another 5 minutes or until most of the runny egg mixture is cooked.

Pop into a preheated oven.

Bake at 180 degrees for 20 minutes or until the eggs filling is golden and puffed up nicely.

Allow to stand for a couple of minutes before turning out onto a plate.